Wild Mushroom Soup

Gluten-Free

Nut-Free

This rich and creamy wild mushroom soup features an assortment of mushrooms, including chanterelles, morels, and porcini.

By Andrew Zimmern | Experience Life

Makes4 to 6 servings
Prep Time
Cook Time

Ingredients
Directions

Ingredients

2 pounds assorted wild mushroom (chanterelles, morels, cèpes, porcini, shiitake, cremini, trumpets, etc.)
1/2 cup minced shallots
2 cloves garlic, minced
3 sprigs thyme
1 stem rosemary
1 bay leaf
3 sprigs parsley
3 tbs. butter
1/2 cup diced fresh tomato
1/3 cup sherry
2 quarts chicken stock
2 cups heavy cream
Salt and pepper to taste

Directions

STEP 1

Brush the mushrooms off with a damp rag to clean, then trim and slice.

STEP 2

Place the butter in a large soup pot over medium heat. Add the mushrooms, garlic and shallots. Add the herbs, tied together in a bunch or a “bouquet garni.” Cook for approximately 5 to 8 minutes or until the mushrooms are cooked through.

STEP 3

Add the tomato and sherry, bring to a simmer and cook until nearly evaporated. Add the stock, bring to a boil and turn heat down to simmer. Reduce by 33 percent, add the cream and simmer for about 5 minutes until soup thickens slightly.

STEP 4

Remove the bouquet garni. Purée if desired. Season and serve with crusty bread.

Nutritional information

By Andrew Zimmern

Andrew Zimmern is an Emmy and four-time James Beard Award winning TV personality, chef, writer, teacher and social justice advocate.

Soups

More like this

Porcini and Walnut Bolognese

Prized for their meaty, earthy flavor, porcini mushrooms are combined with finely chopped walnuts to create a rich, savory sauce.

By Maddie Augustin

Lunch & Dinner

Celery Root Soup With Garlic Mushrooms

Garnish this nourishing soup with mushrooms sautéed in garlic, or simply add the mushrooms after you’ve puréed the other ingredients.

By Hilary Boynton

Lunch & Dinner Soups

Austrian Potato Soup

This classic potato soup derives earthiness and depth from porcini mushrooms and bacon.

By Russ Crandall

Lunch & Dinner Soups

Exotic Mushroom and Millet Soup

Toasted millet can be used to thicken soup instead of a roux — it creates a creamy base in this mushroom soup without using any dairy. Its earthy and nutty flavor adds complexity to the soup while adding a boost of vitamins and minerals.

By Cary Neff

Lunch & Dinner Soups